January 23, 2014

Chicken Mushroom and Black Bean Tortilla Casserole




        Casseroles are an easy method to blend your favorite flavors inside a pot. These dishes are easy and fun to make when we have a family get together or more number of people for lunch or dinner. With no time and almost readymade ingredients its an easy method of cooking at ease.



         We love chicken and beans but for an additional chewy flavor, I also used mushrooms in this recipe. When you layer them inside tortillas with diced tomatoes and cheese they simply end up mouth watering.






Ingredients: (Serves 4 people)
  • Chicken - 1lb (I used tenderloins)
  • Button Mushroom - 8 oz (Roughly chopped)
  • Black beans - 15 oz can
  • Corn Tortilla - 8 no's
  • Garlic - 3 cloves (Minced)
  • Olive oil - 2 tablespoons
  • Monterey Jack cheese - 4 oz (Grated)
  • Tomato - 2 medium sized (Roughly chopped or 1-1/2 cup of salsa)
  • Oregano - 1/2 teaspoon
  • Crushed Red pepper - 1 teaspoon
  • Salt - as needed
  • Black Pepper powder - 1/4 teaspoon


Method:
  • Heat oil in a pan, add chicken with salt and cook them completely. Add Mushrooms with garlic and crushed red pepper, cook until mushrooms are soft and tender. Add Black beans and cook until it gets hot (3 minutes or so). Switch off and keep aside.


  • Take a griddle and heat Corn tortillas on both sides for 20 seconds each. Divide them and keep it covered with a kitchen cloth. In a bowl mix Tomato with oregano and required Salt, Pepper.


  • Take an 8x8 inch pan and arrange the prepared ingredients. First line up Tortillas then Chicken Mushroom Mixture and Tomato Mixture then with Cheese. Repeat the process for another layer and cover with Tortillas, Tomato Mixture and Cheese for the ending layer. 


  • Preheat oven to 400 degrees. Cover the arranged ingredients with a foil paper. Bake for 20 minutes. The cheese will melt and bubble. Serve hot.



My Notes:
  • I used the beans after draining but you can also add that along with its juice in the can.
  • Chicken can be avoided to make it vegetarian.
  • Any variety of Tortillas can be used according to your taste.
  • If you use Salsa of your choice for making this dish then it will give you more moisture inside but as my family prefers normal diced tomatoes I ended up with this dish in a flaky look. The actual recipe calls for salsa indeed.

 

Look out for other Casserole recipes from my Food Network's Comfort Food Feast Friends below: 

The Heritage Cook: Tex-Mex Arroz con Pollo (Gluten-Free)
Jeanette's Healthy Living: Smoked Sausage Chicken Cassoulet
Big Girls, Small Kitchen: Cheesy Butternut Squash Enchiladas
Dishin & Dishes: Black Bean Enchilada Pie
Weelicious: Chicken Wild Rice Casserole
Dishing with Divya: Chicken Mushroom and Black Bean Tortilla Casserole
Taste With The Eyes: Paella Rice with Baby Octopus & Meyer Lemon
Blue Apron: 11 Super Casserole Recipes for a Super Bowl Feast
Napa Farmhouse 1885: Pork Chop Casserole with Crimini Mushrooms
Red or Green: Stacked Cheese Enchiladas with New Mexican Red Chile Sauce
Elephants and the Coconut Trees: Chicken and Rice Casserole
The Sensitive Epicure: Tater Tot Breakfast Casserole (Gluten-Free)
Domesticate Me: Mushroom, White Bean and Brown Rice Casserole with Bacon and Gruyere
Daily*Dishin: Chicken Tetrazzini Casserole
FN Dish: The New Age of Casseroles